Autumn Carrot Spice Cake
Carrots were originally purple and yellow, not orange!
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 2 cup Carrots
- 2 cup All-purpose flour
- 2 teaspoon Baking powder
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon Salt
- 1/2 cup Unsalted butter
- 1 cup Granulated sugar
- 1/2 cup Brown sugar
- 2 Eggs
- 1 teaspoon Vanilla extract
- 1/4 cup Milk
- 1/2 cup Chopped walnuts
- 1 cup Powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, combine the grated carrots, flour, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually mix in the dry ingredients alternately with the milk, starting and ending with the dry ingredients. Fold in the chopped walnuts.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 52g18%
- Sugars 35g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.